Chapati

Put the atta and salt in a wide bowl and stir. Add the oil and rub it through the flour with your fingertips.

Pour in about three-quarters of the water and mix with your hand. Add the rest a little at a time until the flour comes together into a shaggy, slightly sticky dough.

Knead on the counter or in the bowl for 6 to 8 minutes, until the dough is smooth, soft and springs back slowly when pressed. It should not stick to your hands.

Cover the dough with a damp towel and rest it for 20 minutes. This relaxes the gluten so the chapatis roll thin without shrinking back.

Knead the dough briefly, then divide it into 8 equal pieces, about 55 g each. Roll each piece between your palms into a smooth ball and keep them covered.

Heat the tawa over medium-high heat for 2 to 3 minutes. A pinch of flour dropped on it should darken slowly in about 30 seconds.

Flatten one ball, dip it in dry flour and roll it into a round about 18 cm across and 2 mm thick, turning it often and dusting only as needed. Shake off extra flour.

Lay the chapati on the hot tawa. Cook for about 30 seconds, until small bubbles appear on the surface, then flip.

Cook the second side for 30 to 40 seconds until light brown spots form. Flip once more, then press gently around the edges with a folded cloth so it puffs up. Alternatively, lift it with tongs and hold it briefly over a low open flame until it balloons.

Remove the chapati when it is puffed, soft and speckled golden-brown on both sides. Brush lightly with ghee and stack it in a cloth-lined bowl, covered. Repeat with the remaining dough, rolling the next one while the current one cooks.